In a small saucepan, combine the milk with the cinnamon and bring to a simmer, whisking constantly. In a medium bowl, whisk the eggs with the remaining 1/2 cup plus 2 tablespoons of granulated sugar. Gradually whisk in the warm cinnamon milk. Pour the custard into the crust and bake for 45 to 50 minutes, until just set. Transfer the tart pan to a rack to cool completely, then refrigerate for 2 hours, until completely chilled.